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Meal Instructions
Specimen #0124·CAST IRON·Weekend Project

Cast Iron Buttermilk Fried Chicken

A 24-hour buttermilk brine, well-seasoned flour dredge, and 350°F oil in a 12-inch cast iron skillet build a mahogany crust that shatters at first bite.

Cook temp
350°F
Total time
55m
FLIP AT
12m
Serves
6
PULL AT
165°F
Ingredients
3 lbs Bone-in Chicken Pieces — thighs, drumsticks, and wings
4 cups Buttermilk
2 tbsp Hot Sauce — Frank's or Cholula
2 tbsp Kosher Salt (for brine)
2 cups All-Purpose Flour
1 tbsp Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Cayenne Pepper
1 tsp Black Pepper
1 tsp Kosher Salt (for dredge)
6 cups Neutral Frying Oil — peanut or vegetable, enough for 1.5 inches in a 12-inch skillet
Equipment
12-inch Cast Iron Skillet
Deep Fry Thermometer
Instant-Read Thermometer
Wire Cooling Rack
Long Tongs
DirectionsGet to the point
1Brine 3 lb chicken pieces 12-24 hours in buttermilk, hot sauce, and salt.
2Dredge in seasoned flour with paprika, garlic, onion powder, and cayenne.
3Fry in 1.5 inches of 350°F oil for 12 minutes per side, flipping once.
4Rest on a wire rack 10 minutes until internal temp holds 165°F.
Dad pro tip

Add a fistful of cornstarch (about 3 tbsp) to the flour dredge. It fries up shatteringly crisp because it lacks the gluten proteins that make pure flour crusts denser and chewier at the same time.

Kid adjustment

Cut the cayenne to 1/4 teaspoon and swap the hot sauce brine for plain buttermilk with 1 tbsp honey. Gives a milder, slightly sweet chicken kids will devour.

Reheat

Reheat on a wire rack at 400°F for 10 minutes to re-crisp the crust. Never microwave — the crust turns rubbery and steamy in under 30 seconds.

BASIS: Tested on 3 lb bone-in cut-up whole chicken brined 18 hours, fried in 1.5 inches of peanut oil in a 12-inch Lodge cast iron skillet holding 350°F oil temp.555 kcal · 42g protein · 22g carbs · 33g fat
USDA FoodData Central #171478
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